© Copyright 2021 Madreterra
Menu
Norcia ham, corallina salami, seasoned neck loin, grilled Friulian cooked shoulder, artisanal Ciociari sausage and bacon, seasonal pickles, olives, local cheese and other delicacies.
Falafel my way, roasted vegetables from our garden, arrabbiata sauce.
Amberjack carpaccio with chicory and pomegranate, traditional Champonzu.
Tacos with Fassona beef, bean salad, buffalo mozzarella.
Gratinated polenta, creamed cod and corn chips, Cilentana-style ‘mbuttunate’ anchovies, frisella with baby octopus soup.
Potato gnocchi with Grigio Alpina and mountain pasture Vezzena ragù.
Egg tagliolini with crab, its bisque and cherry tomatoes, parsley in oil osmosis.
Carnaroli Veronese rice risotto with cream of Mantuan pumpkin, Squacquerone Dop and Amaretto.
Mixed pasta with creamed turnips, mussels, clams, chili pepper, and mullet bottarga.
Gragnano lilies, Pontecorvo cornetto peppers, Ciociara sausage, buffalo mozzarella.
Mediterranean octopus, Jerusalem artichoke cream, and Roman-style artichoke.
Filetto di Manzo, Jus con scalogni, salsa al pepe verde di Sichuan, Marmellata di pomodoro e cipolla rossa di nostra produzione.
Nordic cod cooked in oil on a mussel and borlotto bean soup from Ciociaro Secondo Natura farm.
Priest's hat braised in Cesanese wine and bitter cocoa, mashed potatoes with salted butter.
Semi-cooked amberjack fillet, caviar, melted leek, chicory cream.
Mascarpone semifreddo with espresso coffee, Valrhona dark chocolate, cocoa crumble.
Our Babà with aromatic syrup and Santa Teresa 1796 rum, diplomatica cream and seasonal berries.
Vanilla shortcrust tart, pineapple and Malibu cream, coconut Namelaka.
Valrhona Guanaja 70% chocolate in 3 consistencies.
Selection of cheeses, brioche bread and our combinations.
© Copyright 2021 Madreterra